Salmon Cobb Salad

5 from 2 votes

This protein packed salmon Cobb salad is loaded with crisp romaine, corn, tomatoes, turkey bacon, hard boiled eggs and flaky salmon all tossed in a creamy honey mustard dressing.

Prep Time20

Cook Time12

Total Time32

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Salmon

1 lb salmon filets
2 teaspoons olive oil
kosher or fine sea salt
fresh ground pepper

Salad

1 large head romaine lettuce chopped (about 8 cups)
8 slices cooked turkey bacon or regular bacon chopped
4 hard boiled eggs sliced
1 cup grape/cherry tomatoes halved
2 ears of corn cooked, shucked and cut off the cob (1 cup)
½ cup red onion thinly sliced
½ cup crumbled feta cheese or blue cheese
2 avocados sliced
Fresh dill or parsley optional

Creamy Honey Mustard Dressing

¼ cup greek yogurt
2 Tablespoon olive oil
2 Tablespoons Dijon mustard
2 Tablespoons honey
1 Tablespoon apple cider vinegar
1 Tablespoons lemon juice
¼ teaspoon garlic powder or 1 garlic clove minced
¼ teaspoon sea salt
ground pepper to taste

Instructions

Cook turkey bacon (follow my turkey bacon in the oven recipe), cook hard boiled eggs and cook corn on the cob if you haven't already.
Make dressing by adding all ingredients to a small bowl and whisking until combined and smooth. Alternatively, you can add all ingredients to a mason jar and shake to combine. Set aside.
Heat oven to 400°F and line a baking sheet with parchment paper or foil. Place salmon on baking sheet. Drizzle oil over salmon and season with salt and pepper. Bake for 10-12 minutes. Flake the salmon off the skin and set aside.
Make salads by adding a base of romaine to a bowl and topping it with ¼ of the bacon, 1 hard boiled egg, ¼ cup tomatoes, ¼ cup corn, 2 Tablespoons red onion, 2 Tablespoons cheese and half an avocado. Top with fresh herbs if desired and drizzle 3 Tablespoons of dressing on top of each salad. Enjoy!

Nutrition